Glaze:Juice of one large lemon 1 Tablespoon hot water¼ cup sugar (with an additional teaspoon or two for dusting)

Cream butter and sugar. Then beat in eggs and lemon rind.Sift flour and baking powder. Fold in flour mix in three lots alternating with sour cream.Mix until smooth and pour into a well greased tin (I also lined the base of mine with waxed baking paper).Bake in an oven that has been pre-heated to 160°C for 35-40 minutes.To make the glaze, juice your lemon (make sure you get as much juice out as possible) and add the tablespoon of hot water (it will help dissolve the sugar), add the ¼ cup sugar to the juice a teaspoon at a time, stirring after each addition.Once the cake is cooked remove from the oven, leave your cake in the tin for 5 minutes before pouring on glaze and dust with a teaspoon or two of sugar for decoration. To help the glaze seep through the cake I used a skewer to pierce the cake all over.Remove from tin when cool. You can eat it by itself or alternatively with some fresh cream or natural yoghurt.

Hi what size tin do you use?do you think this could be made as a loaf? I'm on the quest for the perfect lemon loaf recipe but am yet to come close. Many are too heavy and not lemony enough. I had one that looked amazing cooked the when I added the syrup it totally and I mean totally collapsed. I have absolutely no idea why do you have any suggestions as to why this may happen? Thanks for your help! Sarah

This is my go to cake recipe for taking to an afternoon tea or friends. It is so easy, so delicious and always enjoyed. Thanks for the recipe!! I have also just made a large one with double the recipe. It took about 60 minutes in the oven and i covered it with tinfoil for the first 20 minutes so the top didn't burn. I will serve it topped with blueberries and white chocolate shavings for a birthday cake.